CN109393420A - A kind of mutton braised in brown sauce essence and preparation method thereof - Google Patents
A kind of mutton braised in brown sauce essence and preparation method thereof Download PDFInfo
- Publication number
- CN109393420A CN109393420A CN201811565940.XA CN201811565940A CN109393420A CN 109393420 A CN109393420 A CN 109393420A CN 201811565940 A CN201811565940 A CN 201811565940A CN 109393420 A CN109393420 A CN 109393420A
- Authority
- CN
- China
- Prior art keywords
- concentration
- oil
- brown sauce
- mutton braised
- braised
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000003921 oil Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 13
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims abstract description 12
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 10
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002304 perfume Substances 0.000 claims abstract description 10
- 235000012045 salad Nutrition 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 239000000178 monomer Substances 0.000 claims abstract description 8
- -1 4- methyl cyclopentenyl Chemical group 0.000 claims abstract description 6
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims abstract description 6
- ZFFTZDQKIXPDAF-UHFFFAOYSA-N 2-Furanmethanethiol Chemical compound SCC1=CC=CO1 ZFFTZDQKIXPDAF-UHFFFAOYSA-N 0.000 claims abstract description 5
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 claims abstract description 5
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 5
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000010630 cinnamon oil Substances 0.000 claims abstract description 5
- 239000010649 ginger oil Substances 0.000 claims abstract description 5
- 229940043353 maltol Drugs 0.000 claims abstract description 5
- 239000001706 (4R)-4-methyloctanoic acid Substances 0.000 claims abstract description 4
- QRNZMFDCKKEPSX-UHFFFAOYSA-N 4-mercapto-4-methylpentan-2-one Chemical compound CC(=O)CC(C)(C)S QRNZMFDCKKEPSX-UHFFFAOYSA-N 0.000 claims abstract description 4
- LEGGANXCVQPIAI-UHFFFAOYSA-N 4-methyl-octanoic acid Chemical compound CCCCC(C)CCC(O)=O LEGGANXCVQPIAI-UHFFFAOYSA-N 0.000 claims abstract description 4
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004821 distillation Methods 0.000 claims description 4
- YSEQNZOXHCKLOG-UHFFFAOYSA-N 2-methyl-octanoic acid Chemical class CCCCCCC(C)C(O)=O YSEQNZOXHCKLOG-UHFFFAOYSA-N 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 30
- 238000011156 evaluation Methods 0.000 abstract description 16
- 230000002045 lasting effect Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000686 essence Substances 0.000 description 30
- 235000013622 meat product Nutrition 0.000 description 16
- 235000019198 oils Nutrition 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000012424 soybean oil Nutrition 0.000 description 6
- 239000003549 soybean oil Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention relates to a kind of mutton braised in brown sauce essence and preparation method thereof, the mutton braised in brown sauce essence is prepared by the following raw material: the furanone of concentration 1%, the maltol of concentration 1%, the 4- methyl cyclopentenyl ketone of concentration 1%, the 3 methylthiol propyl alcohol of concentration 10%, the 3- methylthiopropionaldehyde of concentration 10%, the furfurylmercaptan of concentration 10%, the octanoic acid of concentration 10%, 4- methyl -4- sulfydryl -2 pentanone of concentration 10%, the 4- methyloctanoic acid of concentration 10%, ziran oil, distill ginger oil, aniseed oil, cinnamon oil and salad oil, the concentration refers to the diluted mass concentration of monomer perfume salad oil.Mutton braised in brown sauce essence of the present invention have strong fresh mutton braised in brown sauce fragrance, strong and brisk in taste, lasting is lasting.Mutton braised in brown sauce essence of the present invention is taken to carry out flavoring evaluation in the flavoured food products such as seasoning, as a result, it has been found that additive amount is 0.2% or so, so that it may play preferable effect, fragrance lasting stability and heat resistance are all preferable.
Description
Technical field
The present invention relates to a kind of essence, in particular to a kind of food mutton braised in brown sauce oily essence and preparation method thereof.
Background technique
With the improvement of people ' s living standards and the accelerating rhythm of life, more and more people's selection are some conveniently
Cooked meat product.Mutton braised in brown sauce food is one of everybody favorite meat products.It is fragrant since these products are with the extension of shelf-life
Gas and fragrance have some losses.In order to enable the fragrance fragrance of mutton braised in brown sauce in these products to keep product within the shelf-life
Fragrance fragrance, this requires good mutton braised in brown sauce essence come flavouring assign taste, increase fragrance stability.Therefore the present invention is logical
Mutton braised in brown sauce essence used in a kind of suitable mutton braised in brown sauce food is made in the allotment for crossing monomer perfume, braised in soy sauce in supplement
Mutton feature.
Summary of the invention
Technical problem to be solved by the invention is to provide one kind to give off a strong fragrance, strong and brisk in taste, fragrance lasting allotment type
Mutton braised in brown sauce essence, while solving the problems, such as fragrance lasting stability and heat resistance of the mutton braised in brown sauce essence in food.
The technical solution adopted by the present invention are as follows:
The present invention provides a kind of mutton braised in brown sauce essence, which is prepared by the following raw material: concentration 1%
Furanone, the maltol of concentration 1%, the 4- methyl cyclopentenyl ketone of concentration 1%, concentration 10% 3 methylthiol propyl alcohol, dense
Degree 10% 3- methylthiopropionaldehyde, the furfurylmercaptan of concentration 10%, the octanoic acid of concentration 10%, concentration 10% 4- methyl -4- sulfydryl -
2 pentanone, 4 methyloctanoic acids of concentration 10%, ziran oil, distillation ginger oil, aniseed oil, cinnamon oil and salad oil, the concentration refer to
Be the diluted mass concentration of monomer perfume salad oil.
Preferably, which is prepared by the raw material of following mass percent:
The sum of mass percent of the raw material is 100%；
The concentration refers to the diluted mass concentration of monomer perfume salad oil.
The present invention also provides the preparation method of above-mentioned mutton braised in brown sauce essence, include the following steps: furanone, wheat first
Bud phenol, 4- methyl cyclopentenyl ketone, 3 methylthiol propyl alcohol, 3- methylthiopropionaldehyde, furfurylmercaptan, octanoic acid, 4- methyl -4- sulfydryl -2-
Pentanone, 4- methyloctanoic acid, ziran oil, distillation ginger oil, aniseed oil, cinnamon oil are diluted to the mass concentration with salad oil, so
It is mixed afterwards according to the additive amount of the weight percent of raw material, mutton braised in brown sauce essence is made.
Raw material in the present invention can be by buying in the market.And meet GB2760-2011 standard requirements.
Possessed by of the invention the utility model has the advantages that
Mutton braised in brown sauce essence of the present invention have strong fresh mutton braised in brown sauce fragrance, strong and brisk in taste, lasting is lasting.Take this hair
Bright mutton braised in brown sauce essence carries out flavoring evaluation in the flavoured food products such as seasoning, as a result, it has been found that additive amount is 0.2% or so, so that it may
To play preferable effect, fragrance lasting stability and heat resistance are all preferable.
Understand as those skilled in the art, each fragrance acts on also phase not to the utmost in different flavour products
Together.It complements each other between raw material in formula and its dosage in the present invention, collective effect, so that the present invention is finally prepared
Essence has strong fresh mutton braised in brown sauce fragrance, and has good fragrance fragrance stability.If maltol is fixastive,
Entire fragrance can be stablized.Various spice oil play coordination and set off by contrast, and 4- methyloctanoic acid has strong suet fragrance, association
It is fragrant with pungent fragrant and meat, keep fragrance more harmonious.3 methylthiol propyl alcohol, which is added, can make entire fragrance mellow and full, full.
Specific embodiment
The present invention will be further described combined with specific embodiments below, but does not limit the present invention.
Embodiment 1
A kind of mutton braised in brown sauce essence, the mutton braised in brown sauce essence are prepared by the raw material of following mass percent:
The preparation method of above-mentioned mutton braised in brown sauce oily essence, includes the following steps:
1-13 monomer perfume materials in table one in addition to 14 level-one soybean oils are diluted to table with level-one soybean oil
Corresponding mass concentration in one, after the completion of dilution according to the additive amount of the weight percent of each dilution described in table one into
Row combination finally uses level-one soybean oil to match 100% obtained essence finished product of foot as solvent.
Embodiment 2
A kind of mutton braised in brown sauce essence, the mutton braised in brown sauce essence are prepared by the raw material of following mass percent:
The preparation method of above-mentioned mutton braised in brown sauce oily essence, includes the following steps:
1-13 monomer perfume materials in table one in addition to 14 level-one soybean oils are diluted to table with level-one soybean oil
Corresponding mass concentration in one, after the completion of dilution according to the additive amount of the weight percent of each dilution described in table one into
Row combination finally uses level-one soybean oil to match 100% obtained essence finished product of foot as solvent.
The sample of embodiment 1,2 is subjected to sensory evaluation.
The production method of sensory evaluation sample
By deployed essence according to 0.2% additive amount be added cooked meat product semi-finished blank (this blank is in addition to perfume (or spice)
Essence does not add, and the auxiliary materials such as other salt flavour of candy essences have been added) in, it stirs evenly, boiling, sterilizes, pack, evaluation.
Sensory evaluation method
Sensory evaluation project: the odor characteristic of mutton braised in brown sauce, the aroma strength of mutton braised in brown sauce, the fragrance of mutton braised in brown sauce are special
Sign, aftertaste, concordance, has free from extraneous odour etc. at the flavor strength of mutton braised in brown sauce, meat feeling.
Sensory evaluation criteria: each assessment item full marks 9 divide, and each feature scores are not less than 6.0 points, if being lower than 6.0 points,
Essence evaluation does not pass through.
Fragrance estimation of stability:
Sample production method: deployed essence is added to the semi-finished blank of cooked meat product according to 0.2% additive amount
It in (this blank does not add in addition to essence, and the auxiliary materials such as other salt flavour of candy essences have been added), stirs evenly, boiling, sterilizes, packaging,
Evaluation.
After the cooked meat product made is stored 15 days, it is steady that mutton braised in brown sauce fragrance is carried out with the cooked meat product that the same day now makes
Qualitatively evaluation.
Evaluation criterion: the fragrance of the cooked meat product of storage 15 days and the cooked meat product comparison mutton braised in brown sauce of same day field fabrication
Intensity and odor characteristic sex differernce are qualification less than 20%.
The Analyses Methods for Sensory Evaluation Results of embodiment 1
The mutton braised in brown sauce odor characteristic 6.8 of cooked meat product divides, the aroma strength 7.5 of mutton braised in brown sauce divides, the perfume (or spice) of mutton braised in brown sauce
Taste feature 6.8 is divided, the flavor strength 6.5 of mutton braised in brown sauce is divided, meat feeling 6.4 is divided, aftertaste 7.5 divides, concordance 7.5 is divided, free from extraneous odour,
1 essence of embodiment passes through evaluation.
Fragrance estimation of stability result: the cooked meat product comparison of the cooked meat product of storage 15 days and same day field fabrication is braised in soy sauce
The aroma strength and odor characteristic sex differernce of mutton are 8%, and the cooked meat product fragrance that this embodiment is manufactured is stablized.
2 Analyses Methods for Sensory Evaluation Results of embodiment
The mutton braised in brown sauce odor characteristic 6.5 of cooked meat product divides, the aroma strength 8 of mutton braised in brown sauce divides, the fragrance of mutton braised in brown sauce
Feature 7 is divided, the flavor strength 7 of mutton braised in brown sauce is divided, meat feeling 6.5 is divided, aftertaste 8 divides, concordance 8 is divided, free from extraneous odour, and embodiment 2 is fragrant
It was proficient in evaluation.
Fragrance estimation of stability result: the cooked meat product comparison of the cooked meat product of storage 15 days and same day field fabrication is braised in soy sauce
The aroma strength and odor characteristic sex differernce of mutton are 15%, and the cooked meat product fragrance that this embodiment is manufactured is stablized.
The above described is only a preferred embodiment of the present invention, not making any form to technical solution of the present invention
On limitation.According to the technical essence of the invention any simple modification to the above embodiments, equivalent variations and repair
Decorations, in the range of still falling within technical solution of the present invention.
Claims (3)
1. a kind of mutton braised in brown sauce essence, it is characterised in that: the mutton braised in brown sauce essence is prepared by the following raw material: concentration 1%
Furanone, the maltol of concentration 1%, the 4- methyl cyclopentenyl ketone of concentration 1%, the 3 methylthiol propyl alcohol of concentration 10%, concentration
10% 3- methylthiopropionaldehyde, the furfurylmercaptan of concentration 10%, the octanoic acid of concentration 10%, concentration 10% 4- methyl -4- sulfydryl -2-
Pentanone, 4 methyloctanoic acids of concentration 10%, ziran oil, distillation ginger oil, aniseed oil, cinnamon oil and salad oil, what the concentration referred to
It is the diluted mass concentration of monomer perfume salad oil.
2. a kind of mutton braised in brown sauce essence according to claim 1, it is characterised in that: the mutton braised in brown sauce essence is by following quality
The raw material of percentage is prepared:
The sum of mass percent of the raw material is 100%；
The concentration refers to the diluted mass concentration of monomer perfume salad oil.
3. the preparation method of mutton braised in brown sauce essence described in claim 2, characterized by the following steps: first by furans
Ketone, maltol, 4- methyl cyclopentenyl ketone, 3 methylthiol propyl alcohol, 3- methylthiopropionaldehyde, furfurylmercaptan, octanoic acid, 4- methyl -4- mercapto
Base -2 pentanone, 4- methyloctanoic acid, ziran oil, distillation ginger oil, aniseed oil, that cinnamon oil with salad oil is diluted to the quality is dense
Degree, is then mixed according to the additive amount of the weight percent of raw material, and mutton braised in brown sauce essence is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811565940.XA CN109393420A (en) | 2018-12-20 | 2018-12-20 | A kind of mutton braised in brown sauce essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811565940.XA CN109393420A (en) | 2018-12-20 | 2018-12-20 | A kind of mutton braised in brown sauce essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109393420A true CN109393420A (en) | 2019-03-01 |
Family
ID=65460258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811565940.XA Withdrawn CN109393420A (en) | 2018-12-20 | 2018-12-20 | A kind of mutton braised in brown sauce essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109393420A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6692788B1 (en) * | 1997-03-26 | 2004-02-17 | Kerry Ingredients (Uk) Limited | Compositions for improving the organoleptic qualities of cooked foodstuffs |
| CN102273612A (en) * | 2011-09-13 | 2011-12-14 | 天津春发生物科技集团有限公司 | Mutton flavor essence prepared by extrusion technology |
| CN104012917A (en) * | 2014-06-27 | 2014-09-03 | 天津春发生物科技集团有限公司 | Mixed bouilli oily essence and preparation method thereof |
| CN104026546A (en) * | 2014-06-23 | 2014-09-10 | 上海应用技术学院 | Mixed stewed pork essence and making method thereof |
| CN104187548A (en) * | 2014-09-16 | 2014-12-10 | 天津春发生物科技集团有限公司 | Chicken essence and preparation method thereof |
-
2018
- 2018-12-20 CN CN201811565940.XA patent/CN109393420A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6692788B1 (en) * | 1997-03-26 | 2004-02-17 | Kerry Ingredients (Uk) Limited | Compositions for improving the organoleptic qualities of cooked foodstuffs |
| CN102273612A (en) * | 2011-09-13 | 2011-12-14 | 天津春发生物科技集团有限公司 | Mutton flavor essence prepared by extrusion technology |
| CN104026546A (en) * | 2014-06-23 | 2014-09-10 | 上海应用技术学院 | Mixed stewed pork essence and making method thereof |
| CN104012917A (en) * | 2014-06-27 | 2014-09-03 | 天津春发生物科技集团有限公司 | Mixed bouilli oily essence and preparation method thereof |
| CN104187548A (en) * | 2014-09-16 | 2014-12-10 | 天津春发生物科技集团有限公司 | Chicken essence and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王璋，等: "《食品化学》", 31 January 2010, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026546B (en) | Allotment type braised pork with soy sauce essence and preparation method thereof | |
| CN102362658B (en) | Formulated beef oily essence and preparation method thereof | |
| CN102551021A (en) | Meat flavor composition | |
| CN102228222A (en) | Formulated chicken oily essence and preparation method thereof | |
| CN102871098A (en) | Mixed type beef oil-shaped essence and preparation method thereof | |
| CN103275808A (en) | Mixed-type oily beef essence and preparation method thereof | |
| CN102871097A (en) | Preparation method for beef oily essence | |
| CN102362665A (en) | Formulated essence with roasted pork taste and preparation method thereof | |
| CN104207087A (en) | Chicken flavor for food and preparation method of chicken flavor | |
| CN102362660A (en) | Beef oily essence | |
| JP6610662B2 (en) | Fragrance composition | |
| JP5236598B2 (en) | Liquid seasoning containing soy sauce in containers | |
| Zhu et al. | Preparation and simulation of a taro flavor | |
| CN105685934B (en) | A kind of allotment type crab essence and preparation method thereof | |
| TWI519240B (en) | Improved flavor material | |
| KR100375963B1 (en) | Steak sauce containing kimchi as a major ingredient | |
| CN109393420A (en) | A kind of mutton braised in brown sauce essence and preparation method thereof | |
| WO2022095329A1 (en) | Blended oily essence of stewed three-yellow chicken in clear soup, and preparation method therefor | |
| CN107668650A (en) | A kind of duck meat essence and preparation method thereof | |
| CN113632957A (en) | Chaozhao flavor essence and preparation method and application thereof | |
| CN109430797A (en) | Cured sausage oily essence of a kind of allotment type Italy and preparation method thereof | |
| CN107822080A (en) | A kind of allotment type roast chicken oily essence and preparation method thereof | |
| CN104012917A (en) | Mixed bouilli oily essence and preparation method thereof | |
| JP2021048830A (en) | Novel dried fish and processed food product using the same | |
| JP3780418B2 (en) | Konjac piece of bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190301 |
|
| WW01 | Invention patent application withdrawn after publication |